This is THE best no-churn corn ice cream - egg free and no ice cream maker required! I add two secret ingredients to make the creamiest, most flavorful sweet corn ice cream you'll ever have.
Place a large mixing bowl (preferably metal) in the freezer to chill for at least 10 minutes - you want the bowl to be as cold as possible.
Drain canned corn and pour into a blender or food processor. Blend until a puree is formed - it doesn't need to be completely smooth.
15.25 ounces canned corn*
Optional, but encouraged for smoothest, creamiest results: Place your corn puree into a fine mesh sieve above a medium bowl and press through the sieve to strain as much of the corn liquid as you can. Discard your leftover corn solids. You can also use cheesecloth for this process instead.
Remove chilled bowl from the freezer, and combine heavy cream, sweetened condensed milk, vodka, vanilla, butter emulsion and salt. Using the whisk attachment of an electric stand or hand mixer, start whipping ingredients together on low speed. Slowly increase to high speed and whip until the mixture forms stiff peaks.
Using a spatula, fold in corn liquid until evenly combined.
Pour into a freezer-safe container, such as a 9"x5" loaf pan. Cover with an airtight lid or wrap and place in freezer for at least 8 hours, preferably overnight.
When ready to eat, let set at room temperature for at least 5 minutes before you scoop, serve, and enjoy!
Video
Notes
Want your corn ice cream to be more yellow? Add a couple drops of yellow food gel paste.Butter emulsion:I really don't recommend leaving this out because it's key to the flavor, but you can if you have to.Corn: To make things easy, I call for a 15.25 ounce can of corn, but you could also use 2 cups of frozen corn, thawed and drained, or 2 cups of fresh corn kernels, cut right off the cobs. You can even used a similarly sized can of creamed corn!